Banana Cream Cakes

Pre-heat oven to 350F or 175C. Prepare 6-1 cup capacity Bundt pan, grease bottom and sides with softened Magnolia Gold Butter. Or line 18-2 1/4 inch muffin pans with muffin paper.

1. Beat with mixer in a bowl at high speed:

• 1/2 cup softened Magnolia Gold Butter Salted
• 1 cup granulated sugar
• 1/4 cup peanut butter
• 1 tsp each of baking powder and baking soda
•  1cup fully ripe mashed bananas (lacatan or latundan or bongolan)
• 2 eggs

3. When creamy, turn mixer to low speed and add: 1/4 cup Magnolia Fresh Milk; 2 cups all purpose flour.

4. Beat util blended. Pour on prepared pans and bake 35-40 minutes if using bundt pans; 18-20 minutes if using cupcake pans.

5. Drizzle Ricoa Choco Syrup. Top with 1/4 cup coarsely chopped peanuts.